3 c. rhubarb, cut into 1 inch pieces
2 frozen 9-inch deep dish pie shells, thawed
1 c. sugar
3 tbsp. all purpose flour
1 tbsp. butter, room temperature
1 tsp. grated orange peel
2 eggs, beaten to blend

Preheat oven to 450 degrees. Arrange rhubarb in 1 pie shell. Blend sugar, flour, butter, and orange peel in medium bowl. Add eggs and blend well. Pour over rhubarb. Remove remaining pie shell form pan and place on lightly floured board. Gently roll dough flat. Cut into 1/2 inch wide strips. Arrange strips over top of pie in lattice design. Trim off excess. Pinch edges to seal.

Bake 10 minutes. Reduce temperature to 350 degrees and continue baking until bubbly and golden, about 30 minutes. Serve at room temperature.